Ingredients
4 cups cubed peeled butternut squash1 medium red onion, chopped3 tablespoons olive oil1/4 teaspoon crushed red pepper flakes1/2 pound uncooked linguine2 cups julienned Swiss chard1 tablespoon minced fresh sage1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.
Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.
Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt and pepper; toss to combine.
